BUFFERED SALINE PEPTONE WATER
CAT Nº: 1406
Recommended as a primary solvent for serial dilution
FORMULA IN g/l
Sodium Chloride
8.50
Disodium Phosphate
0.044
Casein Peptone
1.00
Sodium Phosphate
0.023
Final pH 7.0 ± 0.2 at 25ºC
PREPARATION
Suspend 9.57 grams of the medium in one liter of distilled water. Mix well and dissolve by heating with frequent
agitation. Boil for one minute until complete dissolution. Dispense into appropriate containers and sterilize at 121°C for
15 minutes. The prepared medium should be stored at 2-8°C. The color is colorless.
The dehydrated medium should be homogeneous, free-flowing and very light beige in color. If there are any physical
changes, discard the medium.
USES
BUFFERED SALINE PEPTONE WATER is a non inhibited medium, therefore allowing an easy recovery of stressed
microorganisms. Buffered Saline Peptone Water is rich in nutrients and produces high recovery of damaged cells and
intensifies the growth of microorganisms. A feature common to all selective media is that sublethally injured organisms
are not generally detected and therefore a recovery step must be included in examination procedures.
Changes in pH may damage bacteria growth. Buffered Saline Peptone Water maintains a high pH via the Phosphate
buffer system and allows the repair of injured cells which are sensitive to low pH. Casein peptone provides nitrogen,
vitamins, minerals and amino acids essential for growth. Sodium chloride supplies essential electrolytes for transport and
osmotic balance.
MICROBIOLOGICAL TEST
The following results were obtained in the performance of the medium from type cultures after incubation at a
temperature of 35ºC ± 2ºC and observed after 18-24 hours.
Microorganisms
Growth
Escherichia coli ATCC 25922
Good
Salmonella typhimurium ATCC 14028
Good
Staphylococcus aureus ATCC 25923
Good
BIBLIOGRAPHY
Standard Methods for the Examination of Water and Wasterwater 15a edition, 1980
Juven, Cox Bailet, Rhomson, Charles and Schutze. 1984. J. Food Prot. 47:299
Andrews, Flowers, Silliker and Bailey. 2001. In Downes and Ito (ed.), Compendium of methods for the microbiological examination of
foods, 4th ed. American Public Health Association, Washington
1
LABORATORIOS CONDA, S.A.
www.condalab.com
STORAGE
25ºC
Once opened keep powdered medium closed to avoid hydration.
2ºC
2
LABORATORIOS CONDA, S.A.
www.condalab.com